Does Greek Yogurt Have Cow's Milk in It?

November 13, 2025 •

4 min read

According to the British Heart Foundation, strained Greek yogurt is typically thicker and higher in protein than normal plain yogurt, and this concentration process usually starts with a base of dairy milk, most often cow's milk. Understanding the origin of Greek yogurt is crucial for individuals with dairy allergies, lactose intolerance, or those following a vegan diet.

Quick Summary

Greek yogurt is typically made from cow's milk, but some traditional versions use sheep's or goat's milk. The thick texture comes from straining the whey, but it remains a dairy product and is not suitable for those with milk allergies. Label reading is essential to identify the milk source.

Key Points

Made from Cow's Milk: Most commercial Greek yogurt in Western markets is made from cow's milk, which is fermented and then strained.
Straining Process: The signature thick texture of Greek yogurt is a result of straining to remove the liquid whey, which also concentrates protein and reduces lactose.
Dairy-Free, Not Greek Yogurt: Plant-based yogurts, made from sources like soy or coconut, are dairy-free and suitable for vegans or those with allergies, but are not true Greek yogurt.
Lactose Content: The straining process significantly reduces lactose, making it more tolerable for some with lactose intolerance, but it is not completely lactose-free.
Authentic vs. Greek-Style: Some 'Greek-style' products use thickeners instead of straining, so reading the ingredients list for terms like 'milk protein concentrate' is important.
Traditional Milk Sources: In Greece, traditional yogurt is often made with sheep's or goat's milk, offering a different flavor profile than the cow's milk versions common elsewhere.

Does Greek Yogurt Have Cow's Milk? Unpacking the Dairy Question

For many, Greek yogurt is a staple due to its creamy texture, high protein content, and tangy flavor. However, a common question arises for those with dietary restrictions or allergies: 'Does Greek yogurt have cow's milk in it?' The short and most common answer is yes, the vast majority of Greek yogurt found in supermarkets is made from cow's milk. The key to understanding this lies in the production process, which starts with milk and then involves fermentation and straining.

The Production Process of Greek Yogurt

At its core, all yogurt begins with a starter culture of live bacteria added to milk. This mixture is then fermented, where the bacteria consume the milk's lactose (sugar) and produce lactic acid. This process thickens the milk and gives yogurt its characteristic tart taste. What differentiates Greek yogurt from regular yogurt is the additional, crucial step of straining.

Heating and Fermenting: The milk, often cow's milk, is first heated to a high temperature to kill any unwanted bacteria and to denature the proteins, which helps prevent a grainy texture. After cooling, the live bacterial cultures are added to begin fermentation.
Straining the Whey: Once the fermentation process is complete, the yogurt is strained. Traditionally, this was done using cloth bags to remove the liquid whey. This straining concentrates the milk solids, resulting in the thick, creamy consistency and higher protein content characteristic of Greek yogurt. Modern commercial methods may use centrifuges or ultrafiltration for this step.
Fortifying for Consistency: Some 'Greek-style' products may skip the traditional straining process and instead add thickeners, such as milk protein concentrate or starches, to achieve a similar consistency. This is why reading the ingredients list is crucial to ensure you are purchasing a truly strained product.

Traditional vs. Commercial: Beyond Cow's Milk

While commercially available Greek yogurt in many regions relies on cow's milk, historically, and in smaller-scale Greek production, other milks are also used.

Traditional Greek Yogurt: Authentic, traditional yogurt in Greece is often made from sheep's milk or a combination of sheep's and goat's milk, as these animals are more common in the region. This provides a different flavor profile and nutritional content.
Dairy-Free Alternatives: For those with dairy allergies or who follow a vegan diet, there are numerous plant-based alternatives available today, made from ingredients like soy, almond, coconut, or oats. These products are specifically designed to replicate the creamy texture of Greek yogurt without any dairy components.

Comparison Table: Greek Yogurt (Cow's Milk) vs. Alternatives


Feature	Greek Yogurt (Cow's Milk)	Sheep's Milk Yogurt	Plant-Based Yogurt (e.g., Soy)
Milk Source	Cow's milk	Sheep's milk	Soybeans, almonds, coconuts, oats
Dairy Content	Yes, contains dairy.	Yes, contains dairy.	No, dairy-free.
Protein Content	Very high due to straining.	High, similar to cow's milk versions.	Varies by source; soy is often highest.
Lactose Content	Reduced, but not eliminated.	Varies, typically lower than cow's milk.	Lactose-free.
Flavor	Tangy and creamy.	Distinctively richer and tangier.	Varies significantly; can be sweeter.
Allergy Risk	High for cow's milk protein allergy.	Still a risk for dairy allergies.	Suitable for dairy allergies and vegan diets.

Label Reading and Dietary Considerations

For anyone with an allergy or intolerance, relying on a product's name is not enough. The 'Greek-style' label, in particular, can be misleading, as these products may not be traditionally strained and could include additional ingredients or thickeners. The ingredient list is the most reliable source of information. The presence of 'milk,' 'dairy,' or 'casein' confirms the product contains cow's milk or another animal milk.

For those with lactose intolerance, Greek yogurt is often more tolerable than regular milk or unstrained yogurt because the straining process removes a significant amount of the lactose. However, it is not completely lactose-free, and tolerance levels vary from person to person. A complete dairy-free alternative is the safest choice for those with a severe lactose intolerance or a cow's milk protein allergy.

Conclusion

While the popular, commercially produced Greek yogurt in most supermarkets is made using cow's milk, it's essential to recognize that traditional Greek yogurt and some specialty products may use other types of milk, such as sheep's or goat's. Furthermore, the market for plant-based, dairy-free alternatives has expanded significantly, offering excellent options for those avoiding dairy altogether. The straining process that defines Greek yogurt removes much of the whey and lactose, but it does not remove the dairy itself. Therefore, for individuals with a dairy allergy or strict vegan diet, it is crucial to read labels and seek out certified dairy-free products. For more on the nutritional differences, see the British Heart Foundation's guide to yogurt choices.

Frequently Asked Questions

No, Greek yogurt is not suitable for someone with a cow's milk protein allergy. Even with straining, it is still a dairy product and contains cow's milk proteins like casein, which can trigger an allergic reaction.

No, the straining process reduces the lactose content but does not remove it entirely. While many people with lactose intolerance find Greek yogurt more digestible, it is not completely lactose-free.

Authentic Greek yogurt achieves its thickness through a natural straining process. 'Greek-style' yogurt, conversely, often uses thickeners or milk protein concentrates to mimic the texture, bypassing the traditional and more costly straining method.

Yes, traditionally in Greece, yogurt is often made from sheep's milk or a blend of sheep's and goat's milk. Some specialty producers also offer these varieties.

No, Greek yogurt by definition is a dairy product made from animal milk. For dairy-free options, you should look for plant-based alternatives like soy, almond, or coconut yogurt.

The high protein content in Greek yogurt is a result of the straining process, which concentrates the protein from the milk used. The type of milk (e.g., cow's) is the protein source, but straining is what makes the final product so concentrated.

For some individuals with mild lactose intolerance, Greek yogurt may be tolerable due to its lower lactose content. However, those with severe intolerance may still experience symptoms. It is best to test tolerance with a small amount or opt for a completely dairy-free alternative.